Boston Cream Poke Cake

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Boston Cream Poke Cake


· 1 box white cake mix (plus, box ingredients)· 2 (3.4-ounce) boxes instant vanilla pudding· 4 cup milk· 1/4 cup heavy cream plus 2 tablespoons· 3 tablespoon butter· 4 ounce semi-sweet chocolate· 1 cup powdered sugar· 1 teaspoon vanilla


Step 1Mix the cake mix according to the directions on the package. Bake according to the package in a 9x13-inch baking pan.Step 2When cake is done after testing it with a toothpick that comes out clean, remove it from the oven.Step 3Poke holes in it about an inch apart using the back of a wooden spoon.Step 4Mix two boxes vanilla instant pudding with 4 cups milk until smooth. Pour over the cake.Step 5Refrigerate for 2 to 3 hours until pudding is set.Step 6Heat the butter and heavy cream in the microwave for 1 to 2 minutes. Do not let it boil. Remove from the microwave and add the chocolate. Allow the chocolate to stand for a couple of minutes then whisk it until smooth.Step 7Whisk in the powdered sugar and vanilla until smooth. Pour over the cake and pudding that has been refrigerated.Step 8Refrigerate until chocolate ganache is set a couple of hours.